Bakery Technical Briefs

Ovens: Is It Time to Modernize?

While the entire baking process is required to produce today’s quality products, the oven is arguably the heart of your bakery line. Yet, for various reasons, many ovens are operating with 40 to 50 year old technology. You are doing the best you can; but even with diligent maintenance, you are unable to meet your current baking standards of production rate and quality, with minimum downtime. Is it time to consider investing in new automated oven controls and other related equipment upgrades?.

Customer Articles

Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. That’s one of the reasons why it’s our 2014 Bakery of the Year. Lauren R. Hartman, Editor-in-Chief

Friendly people, efficient, friendly service and, above all, great-tasting bread and rolls are what Capistrano’s Bakery is all about. The Phoenixbased wholesale bakery crafts a variety of breads, buns, rolls, bagels, pizza dough, natural sourdough bread, pretzel rolls and artisan and specialty products, with more than 200 items from which to choose. Delivering its products fresh daily, Capistrano’s works tirelessly to give its foodservice customers and those for which it copacks a quality product. It also helps its customers develop signature bakery items to make sure they have just the right product to complement their menus.